Chicken Satay Slaw Salad Recipe

Looking for some summer salad inspiration? Then look no further than our high-protein Chicken Satay Slaw Salad. It’s fresh and crunchy, paired with a delicious sweet and spicy dressing.

For only 360 calories and with 41g of protein per serving, this high-protein dish is a great as a light lunch or dinner accompaniment, for anyone trying to increase their daily protein intake.

Our Chicken Satay Slaw Salad is packed with vegetables, making it a good source of fibre to include within your diet. We combine crunchy cabbage with red pepper, onions, carrot, and edamame beans and top with a creamy peanut and ginger satay style dressing.

Serves: 2

Prep time: 15 mins

INGREDIENTS

To make the slaw you will need:

• ¼ small white cabbage, shredded
• ¼ small red cabbage, shredded
• 1 large carrot, julienned
• ½ red pepper, thinly sliced
• ½ red onion, thinly sliced
• 4 tbsp edamame beans
• 200g chicken breast, cooked and shredded
• 2 tbsp fresh coriander, chopped
• 1 tsp black and white sesame seeds

To make the satay dressing you will need:

• 1 tbsp smooth peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• 1 tsp fresh ginger, crushed
• 1 tsp red chilli flakes / sriracha sauce (optional)

METHOD

1. Add all the dressing ingredients to a bowl and whisk. Season to taste and chill in the fridge until you are ready to serve.
2. Add all your prepared ingredients into to a large mixing bowl and mix.
3. Drizzle over the satay dressing and gently toss to combine.
4. Top with a sprinkle of black and white sesame seeds and enjoy!

Top tip: This recipe is great for meal prep, and you can box up any leftovers and store them in the fridge for up to 3 days. Too keep the slaw as fresh as possible, we'd recommend keeping the dressing separate from the slaw until you are ready to eat.